# Chili

- Servings: 4 servings
- Total time: 90 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 300 g dried pinto beans soaked overnight
- 150 g reserved bean liquid
- 20 g dried ancho chiles
- 20 g dried guajillo chiles
- 20 g dried pasilla chiles
- 600 g beef stock
- 2 lbs boneless shortribs
- 1 red onion
- 1 poblano
- 4 garlic cloves, roughly chopped
- 3 TBSP olive oil
- 2 g chile flake
- 20 g chili powder
- 20 g paprika
- 12 g cumin
- 10 g cocoa powder
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes, drained
- 850 g cooked pinto beans
- 150 g bean liquid
- 30 g brown sugar
- 20 g hot sauce
- 20 g Worcestershire sauce
- 40 g cider vinegar
- 15 g salt
- 5 tortillas
- 2 cups sharp aged cheddar
- 5 green onions
- 1 sour cream

## Instructions

1. Pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). Reserve bean liquid.
2. Toast chiles in the oven at 450 degrees for 5-10min
3. Cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. Pull chilis from oven and remove seeds
5. Blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. After freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. Press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. After well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. Into a large heavy-bottomed pot, add onion and poblano to oil. Sautee for 1-2 minutes
10. Once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. Stir to combine and let bloom for about 2 min
11. Deglaze with a splash of beef stock
12. Add crushed and drained diced tomatoes, and chili paste you made earlier. Stir
13. Add crumbled short rib, stir to combine
14. Put lid on pot and load into a 275 degree oven for 90 minutes
15. After 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. Load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. After 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)

## Equipment

- Instant Pot
- Blender
- Chef's Knife
- 6.75qt Le Creuset Dutch Oven
- Half Sheet Pan + Rack
- Boos Block Cutting Board
- Box grater
- Food processor

## Source

- Original video: https://www.youtube.com/watch?v=8h7YSpu98Uc
- Recipe page: https://www.cliprecipe.com/recipe/4f372eae-159d-434e-841f-691b374b7ba9
- Extracted: 2024-11-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt